• Adjust rack to top position and preheat oven to 425 degrees. (TIP: If you have a toaster oven, feel free to skip preheating— you’ll use it to toast the pitas in step 5. Or, skip preheating; in step 5, microwave pitas instead.) Wash and dry produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Dice tomato. Halve, peel, and thinly slice half the shallot; mince remaining shallot. Pick and roughly chop fronds from dill. Quarter lemon. Peel and mince or grate garlic. Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; wipe out pan.

• In a small bowl, combine cucumber, tomato, sliced shallot, half the chopped dill, and half the feta (save the rest for serving). Stir in a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper. • In a separate small bowl, combine sour cream with a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Drain and rinse chickpeas. Place in a medium bowl; mash with a potato masher or fork until almost smooth. (It’s OK if there are still some larger chickpea pieces.) • In a large bowl, whisk together tempura mix, Shawarma Spice Blend, stock concentrate, salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4 servings), and 1/3 cup water (2/3 cup for 4) until smooth. TIP: If tempura mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Stir in mashed chickpeas, minced shallot, remaining garlic, and remaining chopped dill. Season with pepper.

• Heat a 1/3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add heaping 1⁄4-cup scoops of chickpea batter. TIP: Add your batter to the pan close to the oil to avoid splatter. You may need to cook fritters in batches. • Cook fritters until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, carefully transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat. Use pan used for chicken.

• While fritters cook, toast pitas on top rack (use a baking sheet or place directly on oven rack) until warm and pliable. TIP: You can use your toaster oven instead, if you have one. Keep an eye on the pitas as they toast—they should be soft, not crispy. Alternatively, microwave pitas wrapped in a paper towel for 20 seconds. • Halve pitas crosswise.

• Divide fritters and salad (draining first) between plates. Top with remaining feta. Serve with pitas, sauce, and remaining lemon wedges on the side. TIP: If you like, stuff pitas with fritters and salad, then drizzle with sauce for falafel-inspired sandwiches! Thinly slice chicken crosswise; divide between plates. Poultry is fully cooked when internal temperature reaches 165°.